Phosphates in Food

Effects of chemical leavening system and processing conditions on the opacity and other quality characteristics of whole-wheat flour tortillas

“…1). About 20e30% of total carbon dioxide is generated from SALP, SAPP within the first 2 min of mixing at 27 C (Molins, 1990). Even without leavening acids, due to the acidity of flour and other ingredients, there is reaction of SBC that will generate gas (Stauffer, 1990).…”

Effects of phosphates on Pseudomonas fragi growth, protease production and activity

“…Chelation is a term used when a soluble complex is formed between competing anions, one precipitating and the other sequestering, for the same metal ion (Ellinger,197.2). Generally, chelation can be thought of as the temporary or permanent removal of cations (Molins, 1991). Chelates can be formed with any metal having an unshared electron pair, although formation of a five or six membered ring is necessary for a stable chelation complex.…”

“…In addition to meat systems, the antimicrobial abilities of phosphates are observed in fruits and vegetables, dairy products, breads and egg products. For additional information, detailed reviews are given by Molins (1991), Sofos (1986), and Tompkin (1983).…”

Carrageenans in meat systems

“…Phosphates Phosphates constitute a very large group of compounds that have been defined as "those chemical substances in which the anion consists of PO4 tetrahedra that may be linked together by the sharing comers" (Molins, 1991). The members of the series having one phosphorus atom are called orthophosphates.…”

“…These changes may involve alteration in pH and ionic strength as well as chelation of metal cations. Phosphates may also adsorb into proteins causing diverse effects on protein characteristics such as hydration, swelling, gelation and protein-protein interactions (Molins, 1991). Some of these changes induced by polyphosphates have been found to improve meat functionality and properties, such as increase water-holding capacity Shults et al, 1972;ShuUs and Wierbicki, 1973;Trout and Schmidt, 1986;Paterson et al, 1988) and meat binding, improve emulsification and color development, retard lipid oxidation and provide certain antimicrobial effects (Trout and Schmidt, 1983).…”